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A bowl of shrimp scampi with tomatoes and asparagus over angel hair pasta
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4.54 from 13 votes

Shrimp Scampi with Asparagus and Tomatoes

Classic Shrimp Scampi tossed with garden fresh asparagus and tomatoes for a wonderful restaurant quality meal you can make at home
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main, Seafood
Cuisine: Italian
Servings: 4 servings
Author: Tricia


  • 1 pound angel hair pasta
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 2 tablespoons minced garlic, more or less to taste
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound shrimp, peeled and deveined
  • salt and freshly ground pepper
  • ½ cup dry white wine
  • juice of 1/2 lemon
  • 3 tablespoons finely chopped parsley leaves
  • 10 thin stalks of fresh asparagus cut into 2-inch pieces
  • cup chopped tomatoes, seeds removed
  • Grated Parmesan for garnish, if desired


  • Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
  • In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
  • Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
  • Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
  • Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
  • Lightly sprinkle with grated Parmesan to serve.


  • This dish needs some salt so be sure to check the seasoning before serving.
  • A little grated Parmesan gives it that extra salty punch.
  • The asparagus doesn't need cooked for more than a minute or so. You want it to be crisp tender so use thin stalks in this recipe or precook thicker stalks by steaming if needed.
  • Serve with crusty bread and a bottle of dry white wine for a lovely meal - don't forget the white table cloth!